Slow-Roasted Tomato Soup with Cheese Ravioli and Fresh Basil
Servings 6 - 8
Equipment
- Baking Sheet
- Dutch oven
- Immersion Blender
- Fine Sieve
- Large pot
Ingredients
- 1 tbsp olive oil
- ½ yellow onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- 4 cups of slow-simmered tomatoes and their juices
- 4 cups of chicken broth or vegetable broth
- 1 package of cheese ravioli cooked per instructions
- Parmesan cheese shredded
- Fresh basil chopped
Instructions
- Prepare the slow-roasted tomatoes on a baking sheet - click here for the recipe.
- Coat a small Dutch oven with olive oil. Add the onions, carrots, and celery, then cover with a lid. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
- Add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted tomatoes and chicken broth, then season with sea salt and freshly cracked pepper to taste. Cover with a lid and let it simmer for 45-60 minutes.
- Blend the soup using an immersion blender until creamy and smooth, then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Side Note: I was in the mood for a smoother soup, so I poured it through a fine strainer. If you are in the mood for a thicker and heartier soup, skip this step.
- Cook the ravioli to al dente in a large pot of well-salted water according to the package instructions.
- Ladle soup into serving bowls, then add some cooked ravioli, shredded Parmesan cheese, and freshly chopped basil to the top.
- Serve immediately. Enjoy.